Lamb shanks with fig and rosemary Recipe - Better Homes & Gardens Australia
Just a quick brown in the pan, then add a few special partners (think herbs, fruit and vegies) and get ready for this fantastic lamb shanks meal you'll enjoy later.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- 6 lamb shanks (about 1.5kg), trimmed
- 1 Tbsp plain flour
- Sea-salt flakes and freshly ground black pepper, to season
- 4 Tbsp olive oil
- 3 cloves garlic, crushed
- 140g tomato paste
- 2 sprigs rosemary
- 200g caramelised onion chutney (see Cook's Tips, below)
- 1 cup dry red wine
- 2 cups no-added-salt beef stock
- 12 dried figs
- 3 parsnips, peeled, cored, cut into long thin wedges
- 10 eschalots, peeled
- Cooked zucchini, to serve
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